4 Spring Cocktail Party Planning Ideas and Video

Spring is literally around the corner! After a cold and dreary Winter that most of us never want to remember, its time to start welcoming some warmer weather and planning to celebrate! Here are a few ideas to help you throw a great Spring cocktail party. With details that are simply gorgeous, playful and innovative, your guests will think you are a professional party planner after you implement these ideas!

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HOW TO MAKE EYE CATCHING ICE CUBES

Buy ice cube trays that will make large ice cubes

Use distilled water that has been boiled and cooled for really clear ice cubes

Fill 1/4 of the way with water and add an edible flower, fruit, etc. face down then freeze

Wondering what an “edible” flower would be (See Chart)

Then fill a bit more, and freeze. Fill the rest of the way and freeze.

Make a cocktail, fill your glass with these beauties and enjoy!

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MAKE A WATERMELON KEG

1 medium oval watermelon
4 to 6 cups of water or alcohol

1. Cut off ½ inch from the bottom end of the watermelon so that it sits on a flat surface. Make sure that the surface that the watermelon will sit on isn’t cut too deep, just enough for it to sit evenly. Cut about 2 inches from top to end, cutting through the rind completely in order to get at the flesh.

2. Using a large spoon, scoop out watermelon flesh from the top of the watermelon and transfer it to a bowl, making sure to leave about 3 inches of flesh at the bottom of the watermelon for the spigot to nestle into.

3. Determine where to place the spigot in the surface of the watermelon, then press it firmly into the rind to make an indentation. Using a pointed paring knife, create a small opening, making sure to cut inside the line of the circular indentation.

4. Press the spigot gently into the hole. Scrape away the flesh on the inside of the watermelon to reveal the end of the spigot.

5. In a blender, combine 4 to 6 cups watermelon flesh with 4 to 6 cups water or alcohol. Fill watermelon with liquid and serve over ice.

Lightly coat 4 small pans with cooking spray, and then using a paper towel, wipe them out. This will leave a light residue to help unmold your shots, but won’t affect the taste.

Pour 1 cup water into a small saucepan. Sprinkle 4 packets of unflavored gelatin over the top and allow it to soak in a minute or two (it will sort of look like applesauce). Turn on the burner and heat over medium, stirring constantly, until gelatin dissolves (this will only take a couple minutes).

Pour in one can of sweetened condensed milk and thoroughly combine (you will have about 2 cups liquid at this point).

Add 1.5 cups marshmallow vodka and 1/2 cup of cold water. (To make stronger shots, you can use up to 2 cups of vodka and omit the additional water). To make non-alcoholic peeps, substitute (more) cold water for the vodka.

Pour 1 cup of the mixture into each pan.

Using food coloring, add enough to achieve the desired color. For the pastel pink, I used 2 drops of neon pink food coloring. For the lavender, I used 2 drops of neon purple food coloring. For the blue, I used 2 drops neon blue food coloring. For the yellow, I just used regular yellow food coloring (about 6 drops).

Stir to thoroughly dye each pan. Refrigerate for at least 4 hours or overnight.

When you’re ready to serve, gently use the cookie cutters to cut into peeps shapes and place on a platter. Using mini chocolate chips, create faces by adding eyes for the chicks and eyes and noses for the bunnies.

simple syrup
To make the simple syrup, combine the sugar and water in a saucepan over medium heat. Whisk constantly until the sugar dissolves and the mixture beings to boil. Reduce to a simmer for another minute, then turn off the heat and allow to sit at room temperature to cool. You can do this ahead of time and store it sealed in the fridge. If you make too much, you can easily use it for coffee or cocktails – but I’d rather have more than I need than less.

Bellinis

Before serving, add each fruit one at a time to the blender to puree. For example, start with the strawberries. Add the strawberries to the blender and blend until pureed, then add in 3 or 4 tablespoons of simple syrup, blending once more. The amount of simple syrup you use is dependent on how sweet and how water dense your fruit is. Taste the puree before adding the syrup and go from there. Keep in mind that prosecco is a dry wine, so it will not add any sweetness. I added anywhere from 2 to 5 tablespoons of syrup for each fruit. After you’ve finished with the strawberries, pour the mixture in a glass or jar, quickly rinse the blender and repeat with the next fruit. Store the fruit purees in the fridge until ready to serve. You can shake the puree if the syrup or water from the fruit begins to settle.

To serve the bellinis, add a pour of fruit puree into the bottom of a champagne flute. Top it off with prosecco and serve.